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GRANDPA ED'S BEEF POT ROAST

About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and fro...
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Chuck Roast was my grandfather's preferred cut of meat and, since they were on sale today, I decided to make a nice pot roast for dinner.. I simmered this one in a rich sauce flavored with tomatoes and Sherry Wine until fork-tender. Cooked with carrots celery, onions and potatoes, this becomes an easy and very healthy one-pot dinner!

NOTE: The store that had the chuck roast on sale did not sell loose potatoes; everything was packaged - and in packages generally much too large for one person to consume in a reasonable period of time. - so I ended up buying a package of 4 medium sized Russet Potatoes (for $3). Not my choice, but apparently my only option if I didn't want to go to a store where I could ;pick out the number and type of potato that I wanted for this recipe. (and I generally do not eat white potatoes, white rice, white bread)!

Step 2: PREPARATION:

Preheat oven to 300 degrees f.

Remove meat from refrigerator and let it warm up for about 30 minutes.

Render 2 large strips of thick bacon over medium high heat in a Dutch Oven or heavy oven-safe baking dish or pan with a lid & large enough to hold the roast your are cooking with all of it's compliments. Reserve the bacon fat in the pot and set aside the crisp bacon strips (or snack on it)..

Remove the pot from the burner and turn the burner off.

Peel and half the onion; then cut it into strips (not too large; not too small). Set aside.

Peel and mince the garlic and set aside.

Slice the carrots on a bias into about 2" pieces (then I cut the thickest slices in half). Set aside.

Chop the celery and set aside (you can reserve the smaller leaves for garnish if you wish). set aside.

You can peel the potatoes if you desire; I usually leave the skins on. If using large potatoes, quarter them and set aside.

Mix all of your spices and herbs together (salt, black pepper, rosemary, thyme, oregano); spread them all over the chuck roast, pressing them in with the palm of your hand as you do so.

Put about half of the flour in a large dish or paper plate and place the roast on top of it; the generously sprinkle more flour over the top of the roast. Pound it in with a heavy "pounder" (or your knuckles) (this will probably cause flour to fly all over your kitchen or work surface, but you really want to imbed as much of the flour as possible into the meat). Flip the roast over and repeat this process on the other side, and along all edges of the meat.

Step 3: INSTRUCTIONS:

Return the pot with the bacon fat in it to the stove and reheat it over medium heat until hot.

Add the sliced onions and cook slowly until they begin to caramelize (begin to turn brown) - about 6 to 8 minutes. Sprinkle with S&P; stir in the minced garlic and continue to cook, stirring, for another minute or 2 (you don't want to brown or burn the garlic).

Remove the onion and garlic mixture from the pot and reserve it in a small bowl.

Add 3 TBS of vegetable oil to the pot and and heat it over high heat (some Dutch Ovens cannot withstand high heat; use medium high if necessary).

When the oil is hot, carefully place the meat into the pot (be careful) and let it "fry" for about 8 minutes or until the first side is nice and brown; then flip it over and cook the 2nd side for another 6 to 8 minutes until it becomes nice and brown.

Spread the mixture of cooked onions and garlic over the top of the meat and deglaze by pouring the *cup of Sherry Wine around the perimeter of the meat. Add the *cup of water (also around the sides of the pot). Add the tomato paste, ketchup, hot sauce if using, around the sides of the meat.

Spread the cut vegetables around the top and sides of the roast.

Cover the pot and roast it in the oven for at least 2-1/2 to 3 hours at 300 degrees F, or until fork tender

*NOTES: You add the wine and water around the sides of the meat instead of pouring it over the top because you do not want to wash off the herbs and spices and the coating of flour. ALSO: You do not want to cover the meat entirely in liquid. The wine and water should only reach up to about 1/2 to maybe 3/4 of the sides of the meat. You might want to start adding liquid by adding 3/4 of a cup of wine, followed by 3/4 of a cup of water. You can always add more liquid after the roast has been in the oven for a couple of hours. All of this will really depend on the size and thickness of the cut of meat you are pot roasting. My roast did take full cups of wine and water.

Step 4: TIME TO EAT . . .

A good, old-fashioned, healthy and wholesome beef pot roast. What else can I say?

Bon appétit

Step 5:

I have prepared the nutritional value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer.